TRADITIONAL YOOPER PASTIES
I am proud to say that I am a born and raised Yooper, and as such, grew up on these wonderful all in one meals, at least twice a week for 15 years of my life!!! They freeze wonderfully and make for a great "lunchbox meal", as you just remove it, and throw it in the microwave for a couple of minutes, and you have yourself a...
Provided by Jennifer McConnell
Categories Beef
Time 2h
Number Of Ingredients 11
Steps:
- 1. 1.In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- 2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 3. 3.In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
- 4. 4.Bake in preheated oven for 45 minutes - 1 hour, or until crust is a gorgeous golden brown. To achieve the perfect golden brown color, rub each pasty with just a little bit of milk.
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
DA YOOPER PASTIES
We love a good pasty and this is a recipe I've developed to highlight the best of the flavors. We love butter pastry over lard or shortening, so this recipe uses a butter pastry crust recipe originally from Gourmet magazine. Prep time does not include one hour to chill pastry dough. There will be filling left over that I like to bake in a separate dish (covered!) for the little one. Enjoy!
Provided by lolablitz
Categories Savory Pies
Time 2h
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make dough:.
- Mix flour and salt in a large bowl and cut in butter.
- Add ice water, 1 tablespoon at a time, tossing with a fork until incorporated.
- Knead until well blended.
- Form into four balls and chill for 1 hour or more covered in plastic wrap.
- Remove pastry from fridge 30 minutes prior to rolling it out.
- Make Filling:.
- Preheat oven to 400 degrees.
- Mix all ingredients together in large bowl.
- Let flavors marry while rolling out dough.
- Dust flat surface with flour and roll out dough into circles 1/8" thick.
- Place large cupful of filling onto center of each dough circle.
- Pull top over and, using fingertips, dot edges with water.
- Seal edges together and then fold over on itself to form a double seal.
- Cook in preheated oven for 50-60 minutes.
UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES
These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.
Provided by larryvitse
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
- Mix dough like pie crust.
- Divide into 8 balls.
- Roll out like a pie crust.
- Put filling on half of circle. About 1 cup.
- Crimp like pie crust. Will look like a half circle.
- Put on ungreased cookie sheets.
- Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
- Put slits in top of crust before baking.
- Let sit about 1/2 hour after baking.
- Enjoy!
Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2
PASTIES II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
UPPER MICHIGAN PASTIES
Make and share this Upper Michigan Pasties recipe from Food.com.
Provided by out of here
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Pour the boiling water over the lard until the lard is dissolved.
- Add salt to flour and add this to the waterand lard.
- Mix this together until it forms a ball.
- Wrap in Saran Wrap and refrigerate overnite.
- Filling:.
- Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
- Take one of the dough balls and roll out on a floured surface, roll into a circle about.
- 1/8 inch thick. Do the same with all the dough.
- Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
- Add a teaspoon of butter on top of the filling before sealing.
- Fold crust over top of filling like a turnover, and seal edges well.
- Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
- When done, brush the top with butter.
- I serve with ketchup.
Nutrition Facts : Calories 801.3, Fat 35.2, SaturatedFat 13.7, Cholesterol 63.9, Sodium 2689.6, Carbohydrate 97.2, Fiber 9.7, Sugar 9, Protein 23.8
PASTIES
My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!
Provided by JustJanS
Categories Lunch/Snacks
Time 1h15m
Yield 5 Pasties
Number Of Ingredients 12
Steps:
- Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
- Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
- Mix filling ingredients together and divide into 5.
- Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
- Repeat with remaining 4 circles of pastry.
- Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
- Cook in preheated oven for 45 minutes or until golden.
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